Scones With Orange Butter

Try this homemade version of the brunch favorite.
Serve Scones Warm with Butter Curls

Serve Scones Warm with Butter Curls

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Enjoy this scone recipe from Food Network courtesy of Darina Allen.

Orange Butter

Ingredients:

6 oz. butter
3 tsp. grated orange zest
7 oz. confectioners' sugar, sifted

Scones

Ingredients:

2 lb. flour, sifted
pinch salt
3 heaping tsp. baking powder
2 oz. granulated sugar
1 orange zest, finely grated
6 oz. butter
3 eggs
2 cups milk

Egg Wash

Ingredients:

1 egg
1 tsp. milk
2 oz. granulated sugar for top of scones

Preparation:

Preheat oven to 475 degrees. For the orange butter, put butter in a bowl and cream. Fold in 3 teaspoons of grated orange zest. Add confectioners' sugar to butter, and beat until fluffy. Keep in refrigerator until ready to use. For the scones, place sifted flour in a bowl. Add a pinch of salt, baking powder, granulated sugar and orange rind. Mix to incorporate air. Toss 6 ounces of butter into the flour and rub with fingertips until it resembles large flakes. Make well in the center. Whisk together 3 eggs and 2 cups of milk and pour mixture into the center.

With fingers of your "best" hand outstretched and stiff, mix in a full circular movement from the center to the outside of the bowl. This takes just seconds. Sprinkle some flour on the work surface, turn dough onto floured board. Pat dough into a round, about 1-inch thick. Stamp into scones with a cutter. Whisk together egg and milk. Brush tops with egg wash and dip tops only in granulated sugar. Put onto a baking sheet and bake in preheated 475 degree oven for 10 to 12 minutes or until golden on top.

Yield: 18 to 20 scones

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